Green Potato Salad

Serves: 6

Prep: 10 mins

Cook: 30 mins

Ingredients

For the salad: 

1 lb. (5 oz.) (700g) baby potatoes

¹⁄₂ tsp. salt

¹⁄₂ tsp. pepper 

2 tbsp. olive oil 

1x 14 oz. can lentils drained or 400g fresh lentils, soaked over night and drained 

4 cups (120g) baby spinach   

For the dressing: 

1 avocado 

1 cup (20g) fresh cilantro (coriander), chopped 

4 tbsp. basil, chopped 

1 clove garlic, minced 

2 tbsp. lemon juice 

¹⁄₄ tsp. salt 

¹⁄₄ tsp. black pepper 

2-4 tbsp. water

Nutrition Key

Kcal	Fats	Carbs	Protein	Fiber
309	12g	45g	11g	16g

*nutrition per serving

Directions

1. Preheat the oven to 400°F (200°C). Line a baking sheet with baking paper.

2. Chop the potatoes and place them on the baking sheet. Season the potatoes with salt and pepper, drizzle with olive oil and toss everything together to combine. Place the sheet in the oven and bake for 30 minutes until the potatoes are cooked through and golden brown. Remove from the oven, transfer the potatoes to a bowl and set aside to cool.

3. Make the dressing by combining all the dressing ingredients together. Add 2-4 tablespoons of water until you reach the desired consistency.

4. Drain the lentils and add to the bowl with the potatoes. Add in the spinach and drizzle over the dressing. Mix everything together to combine and serve immediately.